Effect of Rosa roxburghii Tratt pomace powder on amino acid and fatty acid contents in egg yolks and breast muscles of Changshun green-shell laying hens

Pan Helu; Muren; Gegentuya; Luo Jiaxiang; Xiang Tianfei; Chen Zhi; Liu Xiaowei; Xu Wenbin

doi:10.20154/j.cnki.issn1672-9692.2025.08.006

Abstract：This experiment aimed to investigate the effect of Rosa roxburghii Tratt pomace powder(RRPP)on the contents of amino acids and fatty acids in egg yolks and breast muscles of Changshun green-shelled laying hens.A total of 96 healthy 260-day-old Changshun green-shelled laying hens were randomly divided into four groups with three replicates per group and eight hens per replicate.The control group(CK group)was fed a basal diet,while the experimental groups(EG3,EG6,and EG9 groups)were fed the basal diet supplemented with 3%,6%,and 9%Rosa roxburghii Tratt pomace powder,respectively.The experiment lasted for 8 weeks,including a one-week pre-test period and a 7-week formal test period.The results showed that 17 kinds of amino acids were detected in the egg yolks and chicken breasts of each group.Compared with CK group,the glutamic acid content in egg yolks of EG9 group was significantly decreased(P<0.05),and the histidine and non-essential amino acid contents in chicken breast were significantly decreased(P<0.05).The methionine content in chicken breast of EG3 group increased significantly(P<0.05).Eighteen kinds of fatty acids were detected in the egg yolks of CK group,and 19 kinds of fatty acids were detected in the experimental group.Compared with CK group,the contents of linoleic acid,essential fatty acids and polyunsaturated fatty acids in egg yolks of each experimental group increased significantly(P<0.05),and the contents of alpha-linolenic acid and ω-3 PUFA increased extremely(P<0.01).The content of neuroic acid in EG6 group decreased significantly(P<0.05),while the contents of pentadecanoic acid,eicosadienoic acid and gamma-linolenic acid increased significantly(P<0.05).The contents of myristic acid and monounsaturated fatty acids in EG9 group were significantly reduced(P<0.05).The oleic acid in EG6 and EG9 groups was significantly decreased(P<0.05),while the ω-6 PUFA content in EG3 and EG6 groups was significantly increased(P<0.05).Thirteen kinds of fatty acids were detected in the chicken breast of CK group,11 kinds of fatty acids were detected in EG3 and EG9 groups,and 12 kinds of fatty acids were detected in EG6 group.Compared with CK group,the content of arachidonic acid in chicken breast meat of each experimental group increased significantly(P<0.05),and the contents of docosahexaenoic acid and ω-3 PUFA in EG9 group increased significantly(P<0.05).Studies show that the recommended addition amount of Rosa roxburghii Tratt pomace powder in the diet of Changshun green-shelled laying hens is 3%to 6%.